Which cranberry sauce camp are you in? Canned cranberry sauce, where the texture and sweetness are pretty dependable? Or fresh cranberry sauce, which captures the natural tartness of the berries? It’s a divisive subject, but I think I can convert the canned lovers with this fresh cranberry sauce recipe. It’s a winner.
Total time: 20 minutes
Servings: 7-9
Ingredients:
- 2 cups fresh cranberries, washed and picked
- 1 orange, zested and juiced
- 2 tablespoons cranberry juice (not cocktail)
- 1/2 cup honey or sugar
Check out this video to watch me make the recipe!
Step 1. Zest and juice the orange. I used a microplane zester and a citrus squeezer. They’re inexpensive, effective, quick, and must-have in everyone’s gadget drawer.
Step 2. Combine the honey, orange zest, and juices in a saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. I buy my honey by the gallon, so I keep a small honey pot on my counter that I refill frequently.
Step 3. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down, and the sauce will not set as well.
Step 4. Remove from heat and allow to cool for 5 minutes. Place in the refrigerator for at least 6 hours or overnight.
Step 5. Add your name to camp fresh cranberry sauce.
Are you interested in other Thanksgiving recipes or need ideas? If so, I created a complete guide on hosting a Friendsgiving / Thanksgiving dinner party. Click this link, and I’ll email you a copy!
XOXO
Crystel
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